Recipe courtesy of Norman Stein

Dutch Oven Pot Roast

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  • Level: Easy
  • Total: 3 hr 25 min
  • Prep: 25 min
  • Cook: 3 hr
  • Yield: 20 servings
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10 pounds pot roast

3 slices bacon

Olive oil

4 cloves garlic

16 ounces beef broth

16 ounces beer

16 ounces water

Salt and pepper

White pepper

Ground cumin

2 bay leaves

Whole black peppercorns

Red potatoes, cleaned

Sliced onions

Pinch red pepper flakes


  1. Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.